Marg Recipe Reviews (Pg. 1) - Allrecipes.com (13489765)

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Autumn Muffins

Reviewed: Oct. 8, 2011
WW flour will make the batter dry.
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7 users found this review helpful

Lemon Cream Puffs

Reviewed: Jun. 2, 2010
Excellent recipe and easy to follow. I didn't have a lemon so I used 2 Tbl. fresh squeezed lime and 1 Tbl. of fresh squeezed orange. Fresh citrus is a must! (Don't use the green bottle stuff!) Followed step 1, But put pan off & on the burner, while stirring to help dry out the choux. (This helps to prevents a lot of the wet sticky webs inside the puffs once they are baked.) I used the Tablespoon from my measuring set and got 11 nice lg. golf ball size puffs onced baked. After removing pan from oven, I turned oven off. Used a serrated knife to carefully cut tops off, pulled out any webs in shells then I put back in the oven for 5 mintues to help dry the insides. Puffs were perfect. For lemon curd: Be careful that you don't scramble the egg. My heat was low/med. and I stirred all the time. It thicken up in less than 5 min. Just strain through a sieve to catch any bits of eggs that might have scrambled. It cooled down in 15 min. Be careful not to overwhip the cream. Add a scoopful of whipped cr. to lemon curd to lighten the curd and then fold in the ret of the cream into the lemon. SANDRA, try the filling again as I think you might have just measured wrong. Make sure you use whipping cream. This was so easy I will have my beginning students make it in class next week. I only had a couple of Tbl. of filling left over. The filling is very light and overall the puffs were delicious. I passed out to the neightbors in fear I would eat all 11. Thanks for sharing!
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8 users found this review helpful

Mocha Sponge Cake

Reviewed: Apr. 15, 2010
The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they understand the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/whip.cr & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them.
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46 users found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Mar. 6, 2010
1st of all, no one should have rated this recipe less than 4 stars. As a professional bread baker & instructor, I find most people measure incorrectly. Remember to use Dry meas. cups for dry goods & a liquid measuring cup for liquids. Also because of the difference in the characteristics of flour, as well as variations in the atmosphere you should always use less liquid and add as needed. Soda bread is very different from any other bread you can find in the world. It's round, with a cross cut in the top, and it has a velvety texture, quite unlike yeast bread, and the most distinctive and delicious taste. Always slice paper thin, never thick, and when buttered, it is one of the best breaksfast breads, and delicious toasted. I made this recipe 3 times. 1st AS WRITTEN and it was very good. 2nd, used buttermilk, which I prefer, baked on a baking sheet, 3rd. Added 2 t. sugar, 1 c. raisins. Delicious! Gave it 5 stars because the basic recipe is good and I was able to alter to change to my liking. I preferred buttermilk, cut a X on top of bread, bake in a sheet pan, dusted with cornmeal, at 375 for 30 min., remove from oven, brush with beaten egg (for color) and baked an additional 5-8 min. Icc234, you must have measured incorrectly. Like the recommendation from a reviewer to use a fork to stir. I recommend to start with 3/4 c. milk, and add as need. I used the 1 c. of b.milk. Dust hands w/flour, LIGHTLY flour work surface. Knead dough 5-8 times. BAKING IS A SCIENCE.
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417 users found this review helpful

Teriyaki Onion Burgers

Reviewed: Jan. 10, 2010
I made it as is. Good base to start and you can "do your own thing" to it.
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26 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 13, 2009
Very easy to make, delicious and very pretty when dusted with powdered sugar. I used the walnuts as suggested as it give a nice crunch to the roll. Be sure to grease the wax paper with plenty of veg. shortening and most diffinitely use a smooth cotton T-towel dusted with powder sugar to prevent cake from sticking. This would make a nice gift to bring to a party. Can always trust a Libby's recipe. Thank you
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6 users found this review helpful

Pumpkin Cream Puffs

Reviewed: Nov. 11, 2009
Made per recipe. 2 c. of cream is way 2 much. U will have so much filling. This is why 4 stars. Don't like sweet desserts but I recom. another 1/4-1/2 c. more of P.Sugar to be added IF using the 2c. of cream. Used 15 oz of Libby's 100% pure pumpkin. U can adjust pumpkin to your taste. Next time I will use 1 c. H. cream, 1/2 c. P.sugar & adjust pumpkin to my taste.
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18 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Sep. 14, 2009
Easy & Delicious. Took advice from others: salt & peppered then seared the tenderloin in a little oil, then placed in the baking dish.(I was able to purchased just under a pound of the tenderloin). To the frying pan I added 3 cloves of fresh crushed garlic, sliced onion and chopped celery and mushrooms. I sauted for a few minutes, then added a little of the wine/broth mixture to the pan, heated for a few minutes then added all over the tenderloin. Covered with foil and cooked just under 35 min. Turned the meat over half way through cooking time as suggested. Inside temp. of meat registered 170F. Let it set for awhile and it was absolutely moist and delicious. Took advice and use 1/2 c. Pinot Noir wine and 1/2 c. broth. I did not make gravy as the small amount of liquid and the juices from the meat was all that was needed. Thanks for all the reviews and especially to Browndog for the recipe. This is a keeper. Going to have my students make it in class next week. Those of you that are saying it is too salty, DOUBLE CHECK to be sure you are using Garlic Powder and NOT Garlic SALT and check the sodium content on the pkg. of gravy. This is the only way it can be too salty! The amount of salt in the recipe is not much for 2 pounds of pork tenderloin and don't add extra salt at the table.
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15 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Sep. 11, 2009
DELICIOUS~ I needed a recipe for my students and I always test the recipes first. I'am not a sweet eater so after reading so many of the reviews I thought I would try this recipe. I baked it in a 9 x 13 x 2-inch metal cake pan at 325 degress for 40 minutes. I lightly buttered the pan and dusted pan with some sifted cocoa powder before adding the batter. It came out PERFECT in my oven. Since so many reviewers said the brownies were extremely sweet I reduced the sugars to 1 cup granulated & 1 cup brown sugar as recommended by so many. Only added 1/2 tsp. salt & 2 tsp. vanilla, used unsalted butter and added 1 c. chopped walnuts along with the 1 c. semi-sweet Hereseys choc. chips. After 40 minutes the toothpick came out clean. They came out perfect, moist and delicious. If using a GLASS baking dish, remember to lower the oven temperature by 25 degrees to 325. This maybe some of the reviewers problem when they said the brownies were hard. Also recommend everyone to buy an oven thermometer. If using salted butter, cut back on the salt. I will have my students make these for their first lesson as they are very easy and simple to make. Thanks to all for their reviews and especially to Brooke006 for the recipe.
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3 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Sep. 1, 2009
I agree with Annie on 3/9/09 by saying make the ORIGINAL recipe first. Then you can make a comment and add or delete ingredients to the receipe. Give it a chance before you do your own thing. And another comment if I may...there are solid apple pies from the west, their are running apple pies from back east where you need a spoon to eat it. Different strokes for different folks. I am one who likes a somewhat solid pie with tart apples with a hint of cinnamon. Nothing sweet and I am from So. Calif.
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5 users found this review helpful

Yummy Pork Chops

Reviewed: Aug. 29, 2009
Althought this was easy to make it was extremely salty for my taste almost to the point where I could not eat it. I did use low sodium soy sauce. Will try again and see if I can find a dressing that has less salt too.
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3 users found this review helpful

 
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